When you hear the word "calabaza," you're probably just thinking of pumpkins but did you know that it's actually the name for a specific squash? That's right, the calabaza squash!
With fall outside the windows and the weather just getting colder and colder, it's the perfect time for this fall veggie favorite. One BIG reason why I love squash, though, is because it has a ton of nutritional benefits, such as being a great source of fiber, potassium and vitamins B1, B6 and Vitamin C. Plus, they're only 56 calories each, which makes them perfect for a GREAT diet-friendly meal.
The calabaza squash comes in many different colors, from green to beige to light red-orange, and it's great in a warming soup or stew, like the calabaza, corn and coconut soup recipe below.
So, what are you waiting for? Go buy one and make this delicious recipe for the whole family!
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Calabaza, Corn and Coconut Soup (recipe courtesy of Epicurious.com)
Ingredients (For the Soup):
2 tablespoons olive oil
1 medium onion, coarsely chopped
1/4 cup finely chopped fresh cilantro stems
2 garlic cloves, coarsely chopped
1 (2 1/4-pound) piece calabaza squash or 1 (2 1/2-pound) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups)
4 cups water
1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces)
3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise
2 teaspoons salt
1/4 teaspoon cayenne
Ingredients (For the Corn Relish):
4 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
Pinch of sugar
2 tablespoons olive oil
2 cups corn kernels (see above)
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon finely chopped shallot
Directions:
1. Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes.
For the full recipe, go to Epicurious.com.
Image via Melissas.com, Epicurious
